Culinary Arts Project

A Mock Final, 158 Verbs, Nicoise-Chicken Combo, Dolma gets an A+, a MeatBall Contest – Day 69

TODAY TIDBITS A quick blanch (boil) before you fry your potatoes will: a) improve the golden colour because it gelatinizes the outer starch, b) will “infuse” salt into the potato enhancing flavour, and c) kill the enzymes that cause “purpling” while you air dry. Blanching is the first step in potato rissole The chef recommends […]